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mamaw

Yummy Danish !

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I made these & they were so easy . Gone is a matter of minutes....

Danish gluten-free

2tbsp.shortening

1/4 c. honey

1 egg

1 tbsp. yeast

1/2 c. sour cream

1/4 c. potato starch

3/4 c. cornstarch

1/4 tsp. baking soda

1 tsp. baking powder

1 tsp. xanthan gum

1/2 tsp salt

1/2 tsp. vinegar

Preheat oven to 350 bake approx. 15 minutes or until golden brown.

Combine all ingredients, mixing well to remove any lumps.

place approx.1/4 c. of dough in small oval on a greased baking sheet.Flatten down alittle. Repeat until all dough is used. Make a small dent in center of each danish with your thumb for the filling.

Use your favorite jam & spoon about a tbsp into each imprinted center.

Make powdered sugar icing (thin) to drizzle over top of danish after cooling ...

This made 6 danish. I used Apricot jam on three & Raspberry on the other 3.... I also used the naturally fruit sweetened jams.

enjoy!!!

mamaw

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Kolka

I'm sorry I don't know the answer to your sour cream replacement. Perhaps Guhlia or Betsey will happen upon this & be able to answer.. When I try to alternate things it never turns out for me... I'm no chemist..I can follow the recipe & it will be fine but I don't dare change it..... Well I do add things to the soft breadstick recipe but I think that is the only thing that ever worked out for me......

Sorry I can't be of more help.........

mamaw

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Kolka -

For most recipes that call for sour cream, you can just substitute an equal amount of dairy free milk (rice, soy, almond, whatever) plus 1/2 - 1 tsp. of vinegar or lemon juice. (I use about 1 tsp. per cup of milk). In this case, it might make the dough too soft, because there's not much flour in it, and it looks like the dough is supposed to be a little stiffer . . .

mawmaw -

What was the consistency of your dough? Do you think that using rice milk in place of the sour cream would make it too runny?

Anyway, it's worth a try!

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GFBetsey

My guess would be it would make it a bit to runny but as I said befroe I'm no chemist when it comes to changing recipes ingredients. The dough was a soft dough not dry at all. Like a soft cinnabun.... I was truly surprised at how good they really were & not crumbly or dry as much gluten-free is.....I didn't get the chance to freeze any to see what they would be like after freezing.. But like alot of things they may be best eaten fresh!

blessings mamaw

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